About Australia

Two keys to Australian wine quality are the continent's mostly hot and dry climate and its great number of technically proficient winemakers. Australia's wine regions are spread across the southern rim of the country, generally close to the sea, from the Hunter Valley, just above Sydney on the east coast, across to the Margaret River, south of Perth on the west coast-a distance of roughly 2,000 miles. (The generic appellation South Eastern Australia is used to describe blended wines from virtually anywhere but Western Australia.) Making blanket statements about Australia's weather in a given growing season would be almost like saying that Southern California and North Carolina experienced the same climatic conditions.

Even within fairly small areas conditions can vary dramatically according to ocean influence, altitude and type of soil. The often scorching hot Barossa Valley in South Australia, for example, can produce red Australian wines that approach vintage port in their dried-fruit flavors and alcoholic heft. But parts of the Clare Valley, less than 50 miles away, are significantly cooler. At the same time, though, Barossa benefits from a high percentage of old vines with deep root systems, which are more likely to be able to get water than younger vines in other regions, which rely heavily on irrigation and scarce water resources.

About Cabernet Sauvignon

Cabernet Sauvignon Facts

Flavor Profile

Full, tannic wines with notes of blackcurrant and cassis

Food Pairings

Grilled red meats, stews, hard or rich cheeses

Cabernet Sauvignon has been the flagship red grape of the California wine industry for decades, and its popularity shows no sign of abating. Napa Valley is the heart of Cabernet Sauvignon production and is clearly an ideal region for creating world-class wines. If any Cabernet-based wine is capable of giving Bordeaux a run for its money, it's Napa Valley's examples. However, due to the extremely high cost of purchasing and developing vineyards in California, and the cachet of Napa Valley on the label, this has largely become a category for the well-heeled wine lover.

At their best, Napa Valley's Cabernets are characterized by fruit notes of cassis, black cherry, and licorice and sweet oak notes of chocolate, mocha, cedar, and tar. Today, most of the best wines are aged entirely or almost completely in French oak barrels, which tend to produce somewhat more refined wines than do most American barrels. (These latter barrels often introduce exotic and pungent suggestions of scotch, bourbon, tar, coconut, and dill.) But the use of expensive French oak is no guarantee of a good bottle: too many wines today, due to high crop levels or insufficiently ripe fruit, do not have the stuffing to support their oakiness and can quickly be dominated or even dried out by their wood component. The best California Cabernets mellow and soften with five to ten years of bottle aging, developing more complex and less fruit-dominated notes of tobacco, leather, and earth, with mellower wood tones. Compared to the top Bordeaux, however, many California Cabernet Sauvignons merely endure in bottle rather than truly become more interesting. There are no shortage of quality producers, even if these wines are rarely values. And it remains to be seen if today's outsized showstoppers, made from superripe grapes and undeniably impressive on release, will reward extended bottle aging or will turn out to have been best suited for drinking in their youth.

Many wines labeled Cabernet Sauvignon contain small percentages of other so-called Bordeaux varieties -- chiefly Merlot and Cabernet Franc but also Petit Verdot and even Malbec (varietally labeled wines in California must contain at least 75% of the variety named).

Cabernet Sauvignon also flourishes in Washington State, Australia and even Chile. In Washington, prices have been creeping up at the high end, with some producers aiming to compete with cult wines from the Napa Valley. Consider Chateau Ste. Michelle and Woodward Canyon. In Australia, look to the Coonawarra and Margaret River regions. Chile can reveal excellent bargains to those who know where to look: Montes makes a strong range of quality bottlings, as does Casa Lapostolle.

As Cabernet Sauvignon is bold and assertive on the palate, it pairs best with foods like grilled red meats. Taken together, the proteins and fats in the food neutralize some of the stronger tannic qualities of the wine, leading to a harmonic combination that enhances both partners.